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Article

Evaluation of Food Safety Management in Artisanal and Semi-Industrial Dairies of Ouagadougou, Burkina Faso

1Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso

2Départment Technologies Alimentaires, Centre National de Recherche Scientifique et Technologique, Ouagadougou, Burkina Faso

3Direction du Contrôle des Aliments et de la Nutrition Appliquée, Laboratoire National de Santé Publique, Ouagadougou, Burkina Faso


Journal of Food Security. 2019, Vol. 7 No. 3, 80-89
DOI: 10.12691/jfs-7-3-3
Copyright © 2019 Science and Education Publishing

Cite this paper:
Pauline Aissaioulè Millogo-Dah, Fulbert Nikièma, Hama Cissé, Asseto Somda, Abdou Azize W. Ouédraogo, Abel Tankoano, Namwin Siourimè Somda, Hagrétou Sawadogo-Lingani, Aly Savadogo. Evaluation of Food Safety Management in Artisanal and Semi-Industrial Dairies of Ouagadougou, Burkina Faso. Journal of Food Security. 2019; 7(3):80-89. doi: 10.12691/jfs-7-3-3.

Correspondence to: Aly  Savadogo, Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso. Email: alysavadogo@gmail.com

Abstract

This study was carried out to evaluate food safety management in 30 units of artisanal and semi-industrial dairies in Ouagadougou. A total of 257 samples from raw materials, production water, equipment washing water, rinsing water, hand surfaces, tables, utensils and finished products were collected all along the process, between February 2017 and November 2018. Microbiological analysis were realized according to standard methods described in the manual of microbiological analysis of AFNOR. The results showed a non-compliance of final products in 70% of dairies. 83.3% of the raw materials were of unsatisfying quality. The maximum of non-compliances was found at the labor force and method used levels. The surfaces and rinsing waters of the equipment were nonconforming in 91.1% and 76.7% of the dairies. They were also identified as a major source of contamination by microbiological contaminants. Production water and ferments were respectively 56.7% and 58.2% of the cases and was identified as a minor source of contamination. The low level of quality is related to the high load of total mesophilic aerobic flora and total coliforms. Quality monitoring in artisanal units focused on the mastering of washing methods, disinfection and manufacturing methods by government competent services is necessary to improve the quality of dairy products in Burkina Faso.

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